Herb Roasted Whole Chicken

Ingredients (Serves 4–6)

For the Chicken:

• 1 whole chicken (1.5–2 kg / 3–4 lbs)

• 2 tablespoons olive oil or melted butter

• 1 tablespoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (or 2 sprigs fresh rosemary)

• 1 teaspoon dried oregano

• 4 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon onion powder (optional)

• 1 lemon, halved

• Fresh rosemary sprigs (for garnish)

Optional Vegetables:

• 3–4 carrots, chopped

• 3 potatoes, cut into chunks

• 1 onion, sliced

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Instructions

Step 1: Prepare the Chicken

1. Preheat oven to 200°C (400°F).

2. Remove giblets from the chicken cavity and pat the chicken dry with paper towels.

3. Place the chicken in a roasting pan.

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Step 2: Season the Chicken

1. In a small bowl, mix olive oil (or butter), paprika, thyme, rosemary, oregano, garlic, salt, pepper, and onion powder.

2. Rub the mixture all over the chicken, including under the skin if possible.

3. Stuff the cavity with lemon halves and extra rosemary sprigs.

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Step 3: Add Vegetables (Optional)

1. Arrange carrots, potatoes, and onions around the chicken.

2. Drizzle a little olive oil and sprinkle salt over the vegetables.

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Step 4: Roast

1. Roast uncovered for 60–90 minutes, depending on size.

2. Baste the chicken with pan juices every 20–30 minutes.

3. The chicken is done when the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.

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Step 5: Rest and Serve

1. Remove from oven and let the chicken rest for 10–15 minutes.

2. Garnish with fresh rosemary.

3. Carve and serve with roasted vegetables and pan juices.

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Tips for Extra Juicy Chicken

• Let the chicken sit at room temperature for 20–30 minutes before roasting.

• For crispier skin, pat the chicken very dry before seasoning.

• You can marinate the chicken overnight for deeper flavor.